Easy Honey Mustard Sausage Rolls

5 from 3 votes

Looking for fuss-free festive party food inspiration? These Mini Sausage Rolls are the recipe for you. Think sweet and spicy honey-mustard sausage rolls, with a delicious honey-thyme drizzle and creamy mustard mayo dip…

Prep Time10

Cook Time30

Total Time40

Course: Dinner Parties

Cuisine: American

Servings: servings

Author: Margie Nomura

Ingredients

For the sausage rolls:

14 oz package good-quality Cumberland sausages
1 tbsp wholegrain mustard
1 tbsp runny honey
2 tbsp freshly chopped parsley
Salt and freshly ground black pepper
11.25 oz package ready-rolled all-butter puff pastry
1 large egg beaten
Sesame seeds for sprinkling

For the drizzle:

5 sprigs thyme plucked leaves only
1 tbsp runny honey

For the mustard mayonnaise dip:

3 tbsp good-quality mayonnaise
1 tbsp wholegrain mustard or to taste

US Customary - Metric

Instructions

Line 2 large baking sheets with parchment paper.
Remove the sausages from their skins and place the sausage meat into a large mixing bowl. Add the mustard, honey, and parsley. Season generously with salt and freshly ground black pepper, and mix well.
Unroll the pastry and cut it in half lengthwise. Divide the sausage meat into 2 equal-sized pieces and shape/roll into logs the same length as the pastry.
Place one log along the edge of one piece of pastry. Wrap the pastry around tightly to encase, ensuring there are no gaps. Pinch down the seam to seal. Place onto the prepared baking sheet seam-side down. Repeat with the remaining log and pastry. Cover and chill in the fridge for at least 30 minutes.
Meanwhile, preheat the oven to 392°F (200°C/180°C fan).
Using a sharp knife, slice each log into 6, creating 12 mini sausage rolls. Place well-spaced apart onto the prepared baking sheets. Brush with the beaten egg and sprinkle with sesame seeds.
Bake in the oven for about 25-30 minutes - or until the pastry is golden and puffed up and the sausage filling is cooked through.
Meanwhile, make the drizzle: pour the honey into a small saucepan and add the thyme leaves. Place over a gentle heat for about 1 minute, swirling every now and then. Set aside.
Next, mix together the mayonnaise and mustard (to taste) in a small bowl to make the mustard mayonnaise dip.
Once the sausage rolls are ready, drizzle over the thyme-infused honey. Carefully set onto a plate and serve with the mustard mayonnaise dip. Enjoy!

Notes

Sausages: I use Cumberland sausages for these Mini Sausage Rolls, but you can use whatever flavor you fancy. Go for the best-quality you can find.

Make ahead: You can prep these Mini Sausage Rolls in advance and keep them covered and chilled for up to 3 days before baking. Alternatively, make the full recipe and pop in the oven at 392°F (200°C/180°C fan) for about 15 minutes - or until piping hot all the way through.

Serving suggestions: These Mini Sausage Rolls are the perfect party food appetizer or canapé. I often set out a selection of dips. The mustard mayonnaise is delicious, but piccalilli or caramelized onion chutney works well too. These are super tasty warm from the oven but can also be served cold.

Make it plant-based: You can make vegetarian Mini Sausage Rolls by swapping the Cumberland sausages for vegetarian sausages, or go one step further and make them vegan. Simply use vegan sausages, swap the honey for maple syrup, glaze with plant-based milk, and use vegan mayonnaise for the dip.

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